INFLUENCE OF GRINDING, COOKING AND REFRIGERATED STORAGE ON LIPID STABILITY IN TURKEY

被引：16

作者：

DAWSON, LE ^{[1
]}

SCHIERHOLZ, K ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT NUTR & FOOD SCI,E LANSING,MI 48824

来源：

POULTRY SCIENCE | 1976年 / 55卷 / 02期

关键词：

D O I：

10.3382/ps.0550618

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：618 / 622

页数：5

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